A Unique NAIDOC Week High Tea at Strangers’ Restaurant, Parliament House

Wednesday 8 July 2026

We had the pleasure of attending the special NAIDOC Week High Tea at Strangers’ Restaurant, located within Parliament House—a one-day-only culinary experience celebrating Australia’s rich First Nations culture through food, tea, music and speeches.

NAIDOC Week celebrates and recognises the history, culture and achievements of Aboriginal and Torres Strait Islander peoples. It provides an opportunity for all Australians to learn about First Nations cultures and histories while celebrating the world’s oldest continuous living cultures. (Source: Strangers’ Restaurant, Parliament House.)

From the moment we walked through the gates of Parliament House, we were filled with excitement. This iconic Sydney landmark is impressive both inside and out. The building was home to a special exhibition showcasing more than 200 years of stories, adding another layer of significance to our visit.

The high tea was held inside Strangers’ Restaurant, where every detail reflected the occasion. The tables were beautifully dressed in Aboriginal-inspired tablecloths, while the Parliament House emblem adorned the elegant crockery, creating a refined yet meaningful setting.

Throughout the afternoon, speeches and live music were interwoven with the dining experience. Guests enjoyed unlimited servings of Indigenous teas, from Indigiearth Tea selection, Corroboree Tea and fragrant Lemon Myrtle Tea. Each tea was delicate, smooth and wonderfully aromatic, with attentive staff ensuring our cups were constantly refilled.

The entertainment was a highlight of the afternoon. Aboriginal Australian pop, folk and soul duo Microwave Jenny, featuring Tessa Nuku on vocals and Brendon Boney on vocals and guitar, delivered a memorable performance. Tessa’s soulful voice created a beautiful atmosphere that perfectly complemented the elegant high tea experience.

When the three-tiered high tea stand arrived, it was already beautifully presented, but the real showstopper came when the chef added dry ice on each table, allowing a magical cloud of vapour to gently cascade around the display. It was a stunning theatrical touch that delighted every guest.

This was a true Indigenous-inspired high tea, showcasing native Australian ingredients throughout both the savoury and sweet selections. Every bite highlighted unique native flavours, with hints of eucalyptus, lemon myrtle, bush tomato and wattle seed appearing throughout the menu.

Before we began, the chef took to the stage to personally explain each creation and the native ingredients used, giving everyone a deeper appreciation of the carefully curated menu.

Savoury Selection

The savoury tier featured an impressive variety of native-inspired creations:

Kangaroo sausage roll with wonderfully flaky pastry that simply melted in the mouth.
Crocodile toast with aniseed myrtle aioli. The crocodile had a delicate texture, somewhere between fish and chicken, making it an enjoyable introduction for first-time diners.
Goat cheese and beetroot blini topped with green ants, adding a unique citrusy finish.
Pumpkin and basil pithivier served with bush tomato aioli.
Pepper berry chicken sandwich.

Freshly Baked Scones

No high tea would be complete without scones. These were served with Davidson plum and blueberry jam, offering a delicious native Australian twist on a classic favourite.

Sweet Treats

The pastry selection was equally impressive and beautifully crafted:

Macadamia nut and wattle seed Florentines.
Strawberry gum panna cotta, infused with delicate eucalyptus notes that made it both refreshing and memorable.
Aunty Beryl’s lemon myrtle shortbread.
Cinnamon myrtle meringue pie.

Every item showcased the incredible versatility of native Australian ingredients while remaining balanced, elegant and full of flavour.

Unlike many high teas, there were no takeaway boxes offered—and honestly, none were needed. Every delicious bite disappeared before the afternoon was over.

This was one of the most unique and memorable high teas we have experienced this year. Combining exceptional food, Indigenous flavours, live music and the historic surroundings of Parliament House made for a truly special NAIDOC Week celebration.

Take a look at the photos below—you’ll see why this was one of our favourite high tea experiences of the year.